Cream of Coconut Cake
Created by Puppitypup on November 14, 2014
- Servings: 12-16
- Prep Time: 15m
- Cook Time: 30m
- Recipe #15902
Ingredients
- CAKE
- 1 box (15-16 ounce) white cake mix
- 1/4 cup oil (or per package directions)
- 2 eggs, beaten (or per package directions)
- 1 1/3 cup water (or per package directions)
- 1 cup flaked coconut
- TOPPING
- 1 can (15 ounce) cream of coconut
- 1 tub (8 ounce) frozen whipped topping, thawed (Cool Whip)
- 1/4 cup flaked coconut (optional)
How to Make
-
Step 1: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan.
-
Step 2: Combine cake ingredients, pour into pan and bake 30 minutes or until done.
-
Step 3: Remove from oven and poke lots of holes in cake with a knife. Pour cream of coconut over hot cake, then let cool to room temperature.
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Step 4: Top with cool whip, and sprinkle remaining coconut on top, if desired.
Nutritional Facts
- Serving Size: 1 (136.4 g)
- Calories 447.3
- Total Fat - 28.8 g
- Saturated Fat - 21.6 g
- Cholesterol - 27.3 mg
- Sodium - 289.2 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 4.3 g
- Sugars - 27.7 g
- Protein - 4.8 g
- Calcium - 91.9 mg
- Iron - 1.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg